Ohba R | Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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概要
- OHBA RIICHIROの詳細を見る
- 同名の論文著者
- Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technologyの論文著者
関連著者
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Ohba R
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Ohba Riichiro
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
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Ueda S
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Ueda Seinosuke
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Ueda Seinosuke
Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University
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TERAMOTO Yuji
Department of Agricultural Chemistry, Kyushu University
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Teramoto Y
Kumamoto Inst. Technol. Kumamoto Jpn
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Teramoto Yuji
Department Of Agricultural Chemistry Kyushu University
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OHBA Riichiro
Department of Applied Microbial Technology, Faculty of Engineering, Sojo University
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UEDA Seinosuke
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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UEKI TATSURO
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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Ueki Tatsuro
Department Of Applied Microbial Technology Kumamoto Institute Of Technology
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YOSHIZAWA KIYOSHI
Faculty of Brewing Science, Tokyo University of Agriculture
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Yoshizawa K
Faculty Of Brewing Science Tokyo University Of Agriculture
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DEGUCHI Tomoaki
Department of Chemical Science and Engineering, Ariake National Collage of Technology
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Deguchi Tomoaki
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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OHTA Naokazu
Department of Food Science and Nutrition, Faculty of Living Science, Kumamoto Women's University
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Matsuda Shigeki
Kumamoto Industrial Research Institute
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Ohta N
Kumamoto Univ. Kumamoto Jpn
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Ohta Naokazu
Department Of Food Science And Nutrition Faculty Of Living Science Kumamoto Women's University
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MATSUMOTO YUNOSUKE
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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SAIGUSA NORIAKI
Department of Applied Microbial Technology, The Kumamoto Institute of Technology
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Kitaoka Shinobu
Department of Applied Microbial Technology, Faculty of Engineering, Kumamoto lnstitute of Technology
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Nakashima Yoichi
Department of Applied Microbial Technology, Faculty of Engineering, Kumamoto Institute of Technology
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Nakashima Yoichi
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Matsumoto Yunosuke
Department Of Applied Microbial Technology Kumamoto Institute Of Technology
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Kitaoka Shinobu
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Lnstitute Of Technology
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Saigusa Noriaki
Department Of Applied Microbial Technology The Kumamoto Institute Of Technology
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Saigusa Noriaki
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
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Ohta N
Engineering Department Suntory Limited
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Yoshimoto Makoto
Department Of Applied Chemistry And Chemical Engineering Faculty Of Engineering Yamaguchi University
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Kimura K
Laboratory Of Biochemistry College Of Science Rikkyo(st. Paul's) University
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NODA YOSHIHARU
Fukuoka Soy Sauce Brewing Cooperation
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NORIMOTO FUMIHIRO
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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KAYASHIMA SHOJI
Kumamoto-ken Sake Brewing Institute Co. Ltd.
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MATSUDA SHIGEKI
Department of Applied Microbial Technology, The Kumamoto Institute of Technology
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MIYAZAKI TADASHI
Marukin shokuhin Kogyo Co. Ltd.,
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KAYASHIMA SHOJI
Kummoto-ken Sake Brewing Institute Co. Ltd.,
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KIMURA KATSUJI
Department of Applied Microbial Technology, The Kumamoto Institute of Technology
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SHIOTA SHIGEOMI
Tohi Jozo Co. Ltd.,
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Kimura K
Matsushita Electric Industrial Co. Ltd. Kadoma‐shi Jpn
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SHOHARA Shuji
Department of Applied Microbial Technology, Faculty of Engineering, Kumamoto Institute of Technology
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Ohda Seiichi
Department of Applied Microbial Technology, Faculty of Engineering, Kumamoto lnstitute of Technology
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Norimoto Fumihiro
Department Of Applied Microbial Technology Kumamoto Institute Of Technology
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Miyazaki Tadashi
Marukin Shokuhin Kogyo Co. Ltd.
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Yoshimoto Makoto
Department Of Upland Farming Kyushu National Agricultural Experiment Station
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Ohda Seiichi
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Lnstitute Of Technology
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Shiota Shigeomi
Tohi Jozo Co. Ltd.
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Shohara Shuji
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Ohara Riichiro
Department of Applied Microbial Technology, Faculty of Engineering, Kumamoto Institute of Technology
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NODA Yoshiharu
Fukuoka Chuo Livestock Hygiene Service Center
著作論文
- Practical Soy Sauce Production Using a Mixed Koji-Making System
- Solubilization of a Novel Isoflavone Glycoside-Hydrolyzing β-Glucosidase from Lactobacillus casei subsp. rhamnosus
- Hydrolysis of Isoflavones in Soybean Cooked Syrup by Lactobacillus casei subsp. rhamnosus IFO 3425
- Production and Characteristics of Sprouting Rice Wine
- Batchwise Ethanol Fermentation with Shochu Distillery Waste : Complete Utilization of Shochu Distillery Waste (I).
- Effects of Rice Bran Lipids and Fermentation Temperatures on the Characteristics of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (III).
- Improvement of the Quality of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (IV).
- Application of Aromatic Red Rice Bran to Rice Wine Brewing : Studies on Red Rice Wine Brewing (Part 2)
- Ethanol Fermentation of Aromatic Red Rice without Cooking, Studies on Red Rice Wine Brewing (Part 1)
- Effects of pH and Light on the Storage Stability of the Purple Pigment, Hordeumin, from Uncooked Barley Bran Fermented Broth
- Antimutagenicity of the Purple Pigment, Hordeumin, from Uncooked Barley Bran-Fermented Broth
- Effects of Reactive Oxygen and Temperature on the Formation of a Purple Pigment, Hordeumin, from Barley Bran-Fermented Broth
- Storage Stability and Thermal Stability of Hordeumin, an Anthocyanin Pigment from Barley
- Separation and Formation of Egg Yolk Oil by Solubilizing the Lipoproteins of Spray-dried Egg Yolk into Polypeptides
- Solubilization of Proteins for Clarification of Egg Yolk Powder Suspensios and Separation of Lipids Using Enzymes
- Properties and Precursors of Hordeumin Produced from Uncooked Barley Bran by Ethanol Fermentation